I normally don’t make cupcakes because they’re a bit of a PITA. Cupcakes require more precision and patience than a pan of bars.
Carefully pouring the batter into molds or liners, taking care not to overfill, cleaning up any drips on the side of the pan before baking, and then frosting each one individually makes them more of a chore.
Another reason I don’t make cupcakes is because most recipes yield a couple dozen cupcakes.
After I’ve had
one or two three cupcakes in a 24 hour period, there is really no need to have another 20 or so just laying around.
I love desserts but let’s face it, a little self-control is a good thing.
So is a recipe with built-in portion control and this one yields just six cupcakes.
Amen for small-batch recipes.
I thought it would be fun to stuff these fluffy little clouds with special edition 3 Musketeers Marshmallow fun-size candies.
Everything, including cupcakes, tastes better when paired with marshmallows and chocolate.
During the last few minutes of baking, I carefully inserted one bite-sized 3 Musketeers into each of the six cupcakes. I wasn’t sure if the 3 Musketeers were going to melt or not. The verdict was no, they did not. The dough continued to rise and envelop the candies, but they didn’t melt.
Why they would melt in my trunk on a hot summer day and not in the oven is apparently one of life’s mysteries.
While the cupcakes cooled, I made enough fluffy buttercream frosting so that I could lick the bowl, the beater, and frost each cupcake with sky high amounts of frosting.
And still have a little extra frosting for a frosting-meets-spoon-standing-in-front-of the-refrigerator-at-12:36am party. The best kind of party.
I like a little food with my frosting.
3 Musketeers Marshmallow Candy-Stuffed White Chocolate Cupcakes with Fluffy Vanilla Buttercream Frosting (with Vegan and Gluten Free suggestions)
Makes 6 cupcakes
1 cup white cake mix (or golden, vanilla, or your favorite boxed mix)
1 large egg
3 tablespoons vegetable oil
1 teaspoon vanilla extract (clear is ideal if you want to keep these whiter)
1/3 cup white chocolate chips
six 3 Musketeers bite-size candies (or bite-size Snickers, Butterfinger, Reese’s Cups, Rolo, etc.)
Preheat oven to 350F and line a standard-sized muffin pan with paper liners. In a large mixing bowl, combine cake mix, egg, vegetable oil, vanilla, and whisk (by hand is fine) until batter is free from lumps and smooth. Pour batter into the muffin liners, divided equally among the six. Note: It may seem like there isn’t enough batter in each of liners, but the cupcakes rise considerably.
Distribute about 12-15 white chocolate chips around the top perimeter of each of the cupcakes. Bake for 11 minutes.
Remove pan from the oven, carefully insert an unwrapped 3 Musketeers candy into the top of each of the cupcakes, very lightly pressing it down just past the surface, and “breaking” the surface. Bake for an additional 3 to 5 minutes, until the edges of the cupcakes have shown the very first signs of browning. Remove from the oven and allow cupcakes to cool in the muffin pan before attempting to remove them. If desired, frost them or glaze them. Cupcakes will keep in an airtight container on the countertop or refrigerator for up to one week.
For Fluffy Buttercream Frosting (shown here) combine 1/4 cup softened butter, 2 to 3+ cups powdered sugar, 1/2 teaspoon vanilla extract (clear is ideal if you want to keep frosting whiter), and a splash of cream or milk as necessary, and beat until very fluffy and smooth (in a stand mixer, paddle for at least 3-4 minutes for extremely fluffy frosting). Frost cupcakes as desired with a spoon, pastry bag, or plastic baggie with the corner cut off.
For Cream Cheese Frosting, combine 1/4 cup softened cream cheese, 1 to 2 tablespoons softened butter (optional), 2 to 3+ cups powdered sugar, 1/2 teaspoon vanilla extract (clear is ideal), and a splash of cream or milk as necessary, and beat until very fluffy and smooth. Frost cupcakes as desired.
For Vanilla Glaze, combine 1/4 cup melted butter, 1 to 3 cups powdered sugar, 1/2 teaspoon vanilla extract (clear is ideal), and 2 tablespoons+ cream or milk, and whisk until very smooth. Glaze cupcakes as desired, either by dipping the tops into a bowl of glaze or drizzling the glaze over the top of cupcakes.
To keep vegan, choose a vegan cake mix, use a flax egg or other egg replacer, use vegan candy. Use margarine and vegan cream cheese as desired for the frosting. To keep gluten free, use gluten free cake mix and gluten free candy. Ensure all products used are suitable for your own dietary needs.
These cupcakes combine everything that is right with the world.
Golden, spongy, moist cake and white chocolate chips…
Fluffy, creamy, sweet, buttercream frosting that just won’t quit…
And a surprise chocolate-covered marshmallow candy hidden within the doughy depths of soft cake.
The fluffy marshmallow in the candies paired perfectly with the fluffy frosted tops.
These half dozen sweet little nothings made a certain five year old’s eyes light right up, which was the best part of all.
If you’re a fan of stuffed desserts and treats, here are a few related recipes:
Snickers Bar Stuffed Chocolate Chip Cookies
Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries
Chocolate Chip Cookie Dough & Marshmallow Stuffed Rice Krispie Bars (No Bake)
Oreo Cookie-Stuffed Brownies with Vanilla Buttercream Frosting
Ritz Cracker Stuffed Peanut Butter Cups (No Bake, Vegan, with GF option)
Do you make cupcakes? Do you have a favorite recipe?
Do you like 3 Musketeers candy bars? Favorite store-bought candy?
I “like” the original 3 Musketeers candy bars but I don’t “love” them, and I realize that’s a bit ironic because I chose to use them in these cupcakes.
However, the limited-edition marshmallow-filled 3 Musketeers caught my eye when I was stocking up on Easter bunny goodies and they caught my eye. I like them much more than the original 3 Musketeers bars and they’re more like a Milky Way Dark, which I adore.
Obviously these cupcakes can be made without using 3 Musketeers bars and any type of candy can be substituted, or none at all. Between the white chocolate chips and the frosting and the cupcakes themselves, you won’t necessarily miss the candy.
In terms of storebought candy, I’ll never say no to good old-fashioned Peanut M & M’s, Rolo, Butterfinger, Reese’s Cups, and Sees Candy is fabulous.
Thanks for the Yumvelope Healthy Snacks Giveaway entries, also.
Thanks for the KitchenAid 7-Quart Stand Mixer Giveaway entries. Final days until a winner is announced.
Have a great week!
Hey there! I found your website here yesterday and have been loving your recipes! I can’t wait to try some out.
I’m a vegetarian who is looking more into vegan/raw foods, so finding your blog has been exciting.
I spotted this recipe, hoping you had some marshmallow substitute going on, because I’ve been avoiding marshmallow since turning vegetarian due to the gelatin in them. Do these 3 musketeers candies avoid the gelatin somehow?
My 3+ year old posts are more of the raw/vegan/natural variety. My 18 months and more recent posts are definitely less so and more “conventional”. I am not really sure about the 3 Musk candies but I’m sure if you poked around on their website you could find the info or just use another candy you know meets your needs and you like. Thanks for finding me and reading!
Kudos to you Averie!! I just finally took the plunge and bought a Kitchenaid mixer and I am having a serious case of battling self control! I just want to bake any and EVERYTHING with it, so this recipe is PERFECT!!! Thank you!!!! Cant wait to try these!
I didn’t even use my stand mixer for these cupcakes. I just mixed the batter up by hand in about 60 seconds! But for cookies, there is nothing better! You are going to love it!!
This sounds like white chocolate cup cake heaven – all that’s missing for me are a few dark chocolate chips! Yum!
Ummmm,why have I not seen those marshmallow 3 musketeers?? It’s probably a good thing, so I don’t eat a whole bag myself. I love these cupcakes – and I love that it only makes 6!
Thanks for the pin, too! And I bought them about 2 weeks before Easter. I think they were super limited edition; which you know, mother’s day, 4th of july, whatever the holiday is, there will always be another “limited edition” something coming out!
Wow, these all look fantastic. How nice to discover your blog.
And your stuffed cupcakes look wonderful, too!
Haha good point about the candy melting in the hot car but not in the oven. One of life’s little mysteries :) I love everything about cupcakes, and yours look terrific!
Thanks, Tracey. That’s high praise coming from you b/c your cupcakes are always PERFECT!
i didn’t know what that was in the middle
but i love it.
not a fan of musketeers really because it’s just boring. LOL
I look at it this way, if I’m going to eat a candy bar I want all kinds of flavors and textures going
on because of all the calories going on–might as well go for the good stuff. LOL
Drooooling! This sounds absolutely amazing. Can’t wait to try these…and eat them :)
Please LMK if you do make them!
Oh my GOSH, these look amazing! They’d be hard to make vegan, but I definitely need to steal your idea for a stuffed cupcake or cookie (other than one stuffed with jam). I keep thinking about what vegan treat to make and what to stuff in it…..
I guess I am an odd one out, I LOVE cupcakes! I actually run a part time home based cupcake baking company on the side. I get so excited trying new recipes and decorating each individual cupcake, finding new and fun baking cups, or wraps, sprinkles, edible glitter. I haven’t tried baking candy into my cupcakes yet, but you can see some of my creations at http://www.facebook.com/pages/Custom-Cupcakes-by-Tracy-Weinstock/221977684498087. I also have the self control problem jjuusstt a little bit, so when I am baking for myself smaller batches are better.
My Cupcake Tips: Use a standard ice cream scoop to evenly divide the batter, it ensures you have even amounts in each cup and cuts down on drips. Wilton’s pastry tips are readily available at any craft store and even Wal-Mart sells them- the one most people use is the 1M, with that being said, my favorite brand is Ateco (I found mine at a home store). There are many tutorials on YouTube showing how to ice cupcakes- from regular to fancy. The nice thing about piping is that if you mess up you can easily scrape it off, scoop it back into the bag and try again – plus whatever frosting is leftover you can squirt right into your mouth ;).
Thanks for all your suggestions and tips on the…tips :)
How do you frost your cupcakes? They look so perfectly fluffy :)
I do love cupcakes because of the personalized portion and they always look super cute. I have made many on my blog, from malted chocolate to sour cherry filled vanilla to blue velvet. I always enjoy them!
I was telling a couple other people in the comments that I just use a spoon and dollop it on! I hate pastry bags b/c they waste so much frosting on the inside of the bag (a crime!) and I guess I must not have tried the right tips…I’d like to learn though!
A six cupcake recipe is perfect! And, these look absolutely fantastic, too. What a great idea.
These are so fun, Averie! Love it!
These look wonderful- loving the new look blog too!
Three musketeers are probably my third fave! Reese’s peanut butter cups being my first favorite candy and york’s peppermint patties being the second. After the musketeers come milky ways then chocolate covered cherries…
This cupcake recipe basically sums up, what life should be : Fun, Sweet, Delicious and Unexpected. This is a must try!
And I fully agree with what you just said! That sums it up for me too!
Agreed in cupcakes being a PITA, can’t remember the last time I made them. But this is a crazy and creative combo, my nieces would go nuts for these.
I bet they would, too :)
Averie, these look SO GOOD! i love white chocolate anything. i love making cupcakes, but i’m not very good at frosting them.. well… i’m not very good at making the frosting photogenic! i need to buy some frosting tips and practice. in the meantime…. it’s just frosting.. tastes good no matter how it’s spread all over the cupcake :)
I didnt pipe it, just spooned it carefully the best I could. Piping = wasted frosting on the inside of a bag = a crime in my mind :)
Wow, these cupcakes look delicious! I think you did a great job given your concern over cupcakes! I’m with you, I always cut down the batch or give them to my neighbors!
Your neighbors probably love you then!
SO funny! I was thinking about putting together a six muffin recipe tomorrow! Seems like the perfect amount. Stuffed baked goods are awesome. Who doesn’t like a surprise?
Can’t wait to see what you come up with b/c 6 is perfect. More than that and you better have company coming :)
I hate making cupcakes because they are PITA, as you say :-) But, I do have a recipe that I love so much and that is always a hit, so I make them every once in a while. They are pumpkin cupcakes with salted caramel butter cream.
I love 3 Musketeer bars, but haven’t had one in at least 15 years I would guess. I don’t even know if you can buy them anymore in Canada. I am going to be on the lookout though!
And I remember that pumpkin cupcake link you sent me and now I can’t find it…I know if you say something is good, it’s really good. There are so many pumpkin cupcake recipes out there (thousands!) but I am all about the tried and true!
I’m not ashamed to admit I’ve eaten frosting straight from the Betty tub on multiple occasions. Quality control, right? ;)
We are twins, once.again.as.always.
That is some seriously fluffy frosting and I love the candy in there–sometimes I crave a few different things and stuffed cupcakes or bars takes care of that! I think my favorite store bought candy would be Reese’s and butterfingers .
These cupcakes covered lots of bases b/c of the stuffage. Candy, cake, frosting all in one.
I love cupcakes, but I rarely ever have them. The best storebought candy is Reese’s Peanut Butter Cups of course ;)
I love using a piping bag and so I love making cupcakes … mostly because I want to frost something … I am not very good at using it, but thoroughly enjoy it. I had thought about making Tres Leches in cupcake form for a while and then when How Sweet It is did hers I decided to do mine … I must changed the whipped topping though … it did not fulfill the piping bag use I was longing for :) but your frosting surely will!
I didn’t even pipe these…I just dolloped with a spoon and made twists the best I could…I am horrible with pastry bags and there seems like so much Waste! I hate wasting frosting on the inside of a bag :) LMK if you have a type/brand/tip of bag/tip that you love!
Guess what today I piped my mashed potatoes ….
I love using the round 1A from Wilton … because I love the no ridge look seen in these posts:
http://www.semplicementej.com/2012/01/i-am-back.html (made cupcakes for my daughters birthday)
I also used the 233 tip to make these grass cupcakes to take to the soup kitchen:
As you will see from the pics … I am no expert but I love piping anything and have fun while doing it … soon your frosting recipe will undergo my piping magic … :)
Thanks for all the links and pics! Having fun is the name of the game :)
I just died.
Me want!! Gah, if only.
The white chocolate is calling out your name, I know :)
Oh wow these cupcakes look amazing, everything that has marshmallow is amazing, I can even imagine how good they taste!
Thanks and they were so good :)
I love the portion control recipe! Unless I’m making cupcakes to bring somewhere, I agree with you — after 2 or 3, I’m done with them. Somehow I never feel the same about cookies? :)
I think it’s because you can’t really freeze a baked and frosted cupcake…you’re “forced” to eat them all in a 48 hr period for optimal flavor whereas cookies or all other bars or brownies, I freeze and dole out one or two at a time, no rush :)
Todos los dulces se ven muy bien.
las fotos se muy bonitas.
“i like a little food with my frosting” – ditto on that. ;)
I love that “pain in the ass”=PITA. How did I never notice this before? Thank you for enlightening me.
I’m not a big cupcake fan but once in a great while nothing else will do. Thanks for posting a small-batch recipe!
I never paid attention to it or knew about that one until a few years ago, thanks to blog reading. There’s all kind of bonuses to reading lots of blogs :)
You really come up with the most ridiculous (aka: DELICIOUS) sounding/looking recipes and pictures!! AH!
Oh my freaking goodness! These cupcakes are absolutely lovely!
and your Cadbury creme egg cupcakes look lovely!
Your description of the chores of cupcake making reminds me of my baking failure last week. I carefully or even painstakingly (!) pre-oiled each muffin tin, filled each section with an even amount of the dark chocolate muffin mix I had made up, cleared off the drips from the top of the pan, and then attempted to put it in the oven. It was only then that I realised the new oven we have was too small for the muffin pan. I had to transfer all the batter from the muffin pan into small loaf pans (now that was a messy job!). It worked out fairly well, but I’ll definitely have to purchase a new, smaller muffin pan!
I once did that with a pan of bars I was making in my Aruba oven. The oven is way smaller there and I had it all in the pan, ready to go, and then didn’t even HAVE another pan that was smaller. Glad you figured it out but that is one of those Grrrr moments!
Is it ok if I just skip dinner all together to make a batch of cupcakes??? I know I’m supposed to eat my vegetables and all…but man these look too good to pass up!
How do you make everything you cook look so wonderful!?
Like you said, I could see how the candy in the middle is not necessary. But with it, it’ll satisfy my sweet cravings all in one.. (carbs, chocolate, frosting…) :P
You’re so sweet :) Lots of pics and playing around with the photo composition…and lots of frosting makes everything better!
these look amazing! love the small batch :) I’ve definitely had my fair share of midnight frosting parties – glad to know I’m not alone!
I have plenty of those parties :)
Mmm the frosting looks so fluffy and good!
Like I said in the post, I like a little cake with my frosting :)
Not a big cupcake fan either, but these look delicious!!! :) And I love that it only makes 6!!!
Exactly…no one “needs” 12 to 24 cupcakes which is the issue I have with most recipes unless you’re feeding company or a football team!